I love curry. And not just because I'm studying Ayurveda right now. I have always loved curry. I made this egg salad with removing some yolks to cut down a bit on fat content and keep the protein high. But it's still packed full of flavour. If you'd like, keep the yolks.

What you need:

3 hard boiled eggs

1 tsp curry powder

1/2 tsp garlic powder

1/4 tsp tumeric

1/4 tsp fennel seeds (optional, not everyone likes fennel)

salt and pepper to taste

1 tbsp of mayo or choice. Option here to also use avocado.

1 wrap.

Hard boil the eggs first. Everyone has their own way of doing it. Google if unsure.

Remove the yolk from 2 of the eggs. (I usually add the yolks to the egg salad I make my family at the same time, since they are strange and like miracle whip instead of mayo and don't like curry.)

Add everything together inside the wrap.

Enjoy!

Using my new tool to grind up fennel seed. TIP: use the cheese grater for your egg to get even consistency.